Question on using little to large amounts of sourdough starter in bread...does it really matter?
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Why is it assumed that:
Small amounts of stater + long periods of time = Best Sourdough Bread?
When we inject sourdough starter into our bread recipes, we are injecting the dough with cultures of yeast and lactic acid bacteria. These friendly yeasts and bacteria are just culturing our dough, as if we were feeding them again. So when we use a small amount of sourdough starter and give it a lot to eat, it will take it a longer time to populate the medium.
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